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Hi All. Forgive me if this has been asked before but I couldn't necessarily find what I was looking for with a search. Here's the situation: Last weekend I brewed Mr. Denny Conn's Bourbon Vanilla Porter recipe. I normally batch sparge using a single addition of sparge water and hit my...

Hi All, I had seen some negative experiences regarding Barley Crusher's customer service, and I just wanted to add a recent experience. One of the set screws on my BC mill had the head break off. It seems these screws are made of a very malleable material. In any event, I tried to extract...

My apologies if this has been answered already. I haven't found exactly what I was looking for anywhere on the web yet. I have three blichmann floor burners that sit on my steel frame brew stand. Last month I had a natural gas shutoff installed in the garage for brewing. I plan to use NG...

I currently have my controller (TSS2-2100) set up for cooling only. I am using it for fermentation. The problem is that I don't want the temp to continue to drift downward after the chest freezer compressor turns off. Here are current settings: SP2=0 r 2 = 10 SP1=67.0 If I want to...

OK guys, so just to preface this, I'm extremely careful and some might even say geeky about sanitation practices in my brewing. I have a pressure cooker for canning sterile starter wort. That being said, I have thought about using it to autoclave certain stainless parts of my brewing equipment...

Hi guys, This evening I was turning the pressure down on my regulator and the set screw got stuck. It won't go in or out and the reg. is stuck at 10 psi. I bought it about 2 years ago new, and it is a dual gauge reg. that is made by taprite fassco. I don't know what the deal is. Has anybody...

This the question. When do I decant my starter if it's on a stir plate. Do I chill after 2 days or so when the growth phase is finished? Do I let it ferment all the way out? Thanks for the help as usual

I'm planning to mount a TSS2 in a box with two outlets. The love will then be powered by an extension cord run into the box. Is the 115VAC model the one I want?

Hello to all you brewery design/building geniuses out there. I recently acquired a free stand made of steel from someone who used to use it to move tools around his shop. It is rusted, and I already have gotten a quote to get it media blasted. The real issue is how I should setup my system on...

OK, so I want to build something like this: http://www.gbrewing.com/2009/10/14/fermentation-temperature-control/ one outlet for my chest freezer and one for a small heater fan to be able to raise/lower fermentation temp. I know that one looks like a LOVE controller. Here's the question...is a...

Is it possible to boil ball lock disconnects and keg posts to sanitize them? It seems like this would be easier than taking them apart. I know I don't have to technically sanitize them, but I do closed transfers when I rack my beer, so the beer goes through the liquid disconnect. Up until now...

Can you get a good whirlpool in a keggle with a pump even though a keg is not the ideal shape for a whirlpool? Do you whirlpool in your boil keggle or transfer to another vessel to whirlpool? If you did transfer to a separate whirlpool vessel, how do you sanitize this vessel?

Ok, so I brewed a really tasty pumpkin ale last year that used 6 cans of libby's pumpkin in the boil. I had an immersion chiller at that time. Now I use a counterflow and am worried that I'll clog it with the pumpkin. Has anybody tried this before? Should I try to whirlpool and hope that...

So, my friend in Chicago (I live in CO) wants me to supply him with homebrew in corny kegs. Other than being expensive, is there anything that would stop you from shipping a corny keg of beer via UPS? Thanks for the info guys.

Do you prefer to use candi sugar in the last 5-10 min. of the boil or add to the fermenter as fermentation begins to slow? It seems that I would be able to dry out the beer more if I added it to the fermenter after most of the maltose was already fermented. Any input would be great!!

OK, so I brewed a brown ale Thurs. morning and long story short, this is what happened: -chilled only to 80F so waited to pitch starter until evening -starter had then been going on stirplate about 32 hours -yeast looked very flocculant already and when I pitched there was yeast left in the...

OK, so I've read the threads on here about mixing different yeast strains and they don't seem to have much info. Here is what I'm thinking: I want to brew a saison that dries out really nicely. I will be adding regular sugar to part of the recipe in addition to mashing at 147F for 90...

OK, this is probably a dumb question, but I've been using Beersmith for awhile now and can't seem to find a way to change any of the following: -Mash thickness in qts./lb. -Amount of sparge water per pound of grain -Grain absorption constants Are any of these tweakable in the program...

I'm brewing an American Wheat tomorrow with a Kolsch yeast. My question is this: I'm going to ferment (for the first time) in my temp. controlled fridge since I have no kegs of beer left. If I want it to ferment at 63 degrees or so, what should I set the temp at? If I set it at 63, will the...

Hi guys, I know I need to get some silicone tubing because I'll be recirculating mash as well as recirc. boiling wort through a CFC. My question is whether or not this tubing below from Mcmaster is good enough or is the wall too thin? McMaster-Carr Also, BobbyM, feel free to chime in...